Pork tenderloin is low fat and delicious not to mention easy to cook. At this time of year when there are so many extra things on our “to do” list we need some easy to prepare meals.When purchased at the big box stores like Sam’s Club or Costco pork tenderloin is also a good value. Usually I oven roast it but when I came across this recipe that called for sauteing and making a pan sauce I just had to give it a try. This recipe also uses cranberry sauce so if you still have some lurking in your refrigerator from Thanksgiving pull it out. According to the web site Still Tasty - canned cranberry sauce held covered in the refrigerator is good for 10-14 days. The pork was tender and the cranberry sauce was delicious. The simple sides of oven roasted butternut squash and frozen peas hit the spot. Costco sells a large container of butternut squash already peeled and cubed so you can make Oven Roasted Butternut Squash without any hassle! In the produce section at Trader Joe’s they also sell a bag of ready to cook squash. Yes, you do pay more for having the work already done but it’s cheaper and healthier than eating out!
Shallots have a nice mellow onion flavor with a touch of garlic. They are usually found near the garlic in the produce section. You can sub yellow onion for shallots in recipes but the onion has a stronger flavor so use a little less.
Pork Medallions with Cranberry Sauce
- 1 lb. Pork tenderloin cut into 1 inch medallions
- 2 tablespoons flour
- salt and pepper to taste
- 1 tbsp. Vegetable oil
- 1 tbsp. Butter
- 2 Shallots chopped
- 1/4 cup White wine or chicken broth
- 1/3 cup Cranberry sauce ( whole berry or regular)
- 1/2 cup Chicken broth
- 1 tsp. Sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Season the flour with salt and pepper to taste. Lightly dust the pork medallions with the flour. In a skillet over medium heat melt the butter with the oil. Brown the pork medallions about 3-5 minutes on both sides. Remove meat from pan, cover to keep warm. In the same pan cook the shallots until soft, add wine , scraping up all the little bits on the bottom of the pan. Add cranberry sauce, chicken broth and sugar. Add corn starch and stir until sauce has thickened. To serve, place medallions on a plate and pour sauce over the top.
Yield: 4 servings
Per Serving: 278 Calories; 11g Fat (36.4% calories from fat); 26g Protein; 16g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. WWPP 7
Adapted from a recipe posted by Momzoo on the Cooking Light Message Boards. Original recipe source unknown.
This recipe was shared on Tastetastic Thursdays @ A Little Nosh
A walk through my neighborhood revealed that most people already have their outdoor decorations and lights up and I even saw some Christmas trees that are already decorated! Holy Moly – that makes me feel so behind as I haven’t even started that process yet. It takes me a few days to get all of my holiday decorations displayed in the house. The outdoor lights are a two partner job for hubby Tom and I. Maybe this coming weekend we can do that if the weather cooperates.
This morning instead of a walk we raked leaves for exercise. It was actually fun! The yard looks good for about an hour before it is covered again. Oh well that’s how it goes. Big winds are predicted here for later today so I am sure it’s going to be a mess again by evening. If we are lucky the wind will take our leaves into the nature preserve next door to us. I hope, I hope.
Make it a great day!
Add Your Thoughts
Have you decorated for the holidays yet?
Do you have a real or an artificial Christmas tree?
We have a beautiful artificial tree that came with the lights already attached.